Lucky You... :)

My husband is home! *Yayyy* -you may not hear it but there is sarcasm in my voice! I love my husband… He is the greatest. BUT, there are these days that he wants “man time”… I understand I used to have “girl time” but I don’t even know what that’s like anymore. Anyhow – Joshua gets together (@ our house) with a couple of his male-buddies and they play poker. I guess to feel like they are doing manly stuff. Usually the TV is on SOME football game and they take up my dining room table. I ON THE OTHERHAND get to spend the remainder of the night trying to entertain 2 boys whom want to see their daddy who is in the other room playing poker. As fun as my evening sounds, it sucks. Mostly because you can’t explain to an 11mo old that Daddy needs man time. I would LOVE some me time, but my “Me-Time” almost ALWAYS involves a small slobbery child.

SO YOU GET TWO WHOLE BLOGS TODAY from yours truly. *Note the Title J* I think there should be some sort of LAW that states any Stay @ Home Mom *or hell… any mom period!* should get at least 2 days a month OFF to do whatever she wants and however long she wants it ALONE *or with a selected friend*! (AND it should be FREE) haha… Yeah, in a perfect world where your grass only grows the perfect length and dinner cooks itself.

Speaking of dinner, I made a quick dinner tonight that came out really good! J I was proud of myself… I took the Campbell’s Chicken Enchilada recipe and changed it up a bit. For the “sauce” on top I used a milky rotel/velveeta mix, and I left out a couple other ingredients. I was super proud considering EVEN THE 6YR OLD said it was good! Mission Accomplished! Here’s the recipe… Hope it works for you too!

½ can Campbell's® Condensed Cream of Chicken Soup  (Regular or 98% Fat Free)

2 tbs cup sour cream

½ Block of Velveeta®

1 can Rotel®  (Mild Diced)

2 teaspoons chili powder

3 shredded cooked chicken *I boiled mine before hand*

1/2 cup shredded Monterey Jack cheese

8 Corn Tortillas *or flour* warmed

1 small tomato, chopped (about 1/2 cup) optional

1 green onion, sliced (about 2 tablespoons) optional

1. ·         Heat the oven to 350°F. Stir the soup, sour cream,  ¼ can of Rotel® and chili powder in a Sauté Pan. Heat.
2. ·         Mix in Chicken when soup mixture is heated and sauté.
3. ·         Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in a 2-quart shallow baking dish.
4. ·         Melt rest of Rotel® and ½ of Velveeta® block *cubed* in microwave and pour over pan of enchiladas. Sprinkle cheese sparingly over enchiladas and place in oven.
5. ·         Bake for 10 minutes or until all cheese is melted. Top with the tomato and onion.